This makes a great breakfast when you've got weekend house guests. Substitute untoasted walnut oil for the canola oil if you prefer a nuttier flavor.
- cooking spray
- 1 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 3/4 cup sugar
- 3 tablespoons canola oil
- 1/2 cup fat free egg substitute
- 3 medium bananas, ripe, peeled and mashed
- 1/2 cup chopped fresh cranberries
- Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
- In a medium bowl, combine both flours, baking soda, cinnamon, and salt; set aside.
- In a large bowl, beat sugar and oil with an electric mixer at medium speed until sugar begins to dissolve, about 2 minutes.
- Beat in egg substitute; beat in mashed bananas. Scrape down sides of bowl and remove beaters; stir in flour mixture and cranberries with a rubber spatula, making sure you scrape down sides of bowl to moisten everything.
- Pour batter into prepared loaf pan; smooth top. Bake until browned (a toothpick inserted into center of bread should come out with a few moist crumbs), about 45 minutes to 1 hour. Place pan on a wire rack to cool for about 10 minutes; then turn loaf out of pan to continue cooling on rack. Slice loaf into twelve 3/4-inch-thick pieces.
- Once completely cooled, the loaf can be stored at room temperature, wrapped in plastic wrap.
- Recipe courtesy of Weight Watchers
Per serving: 177 kcal cal., 4 g fat (0.5 g sat. fat), 169 mg sodium, 2 g fiber, 16 g sugar, 4 g pro., 2 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet